Turkey chili cornbread casserole is an easy way to satisfy a comfort food craving, even when you are short on time. In this recipe a quick turkey chili is topped with boxed cornbread mix and baked until golden.

A piece of the chili cornbread casserole held up with a serving spoon over the casserole.

This easy casserole is made with convenience ingredients like canned tomatoes, canned beans, chicken broth and boxed cornbread mix. Then, fresh items like onions, garlic and lots of spices are added for a homemade taste. It’s a happy balance that yields a delicious dinner without spending all afternoon in the kitchen.

For the chili we use a less conventional ground turkey instead of ground beef. Lean ground turkey is a great alternative to ground beef. Maybe you’re trying to cut down on red meat or save a few calories, you don’t have to give up your favorites, instead make a simple swap. Try it out in this turkey meatloaf and this ground turkey stir fry and see for yourself.

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Ingredients

Spices – chili powder, salt, garlic powder, cumin, black pepper and cayenne pepper add flavor and spice to the chili.
Oil – use your favorite neutral oil with a high smoke point (we use canola oil)
Aromatics – onions and garlic add even more flavor.
Ground Turkey – use lean turkey but not turkey breast (we used 85/15)
Pantry – canned chicken broth, diced tomatoes and red beans make this chili convenient and easy to make.
Cornbread – we us a box mix, specifically “Jiffy” Corn Muffin Mix. The milk and egg listed in the ingredients in the recipe card are called for by the box mix. If you are using a different brand, follow the package directions for that brand.

Recipe tips

Use a large casserole dish to keep the layer of cornbread thin. If it is too thick the bottom could remain underdone and/or the top will get overdone. We used a 2.3 quart that’s 11x7 inch.
Prepare a seasoning mix instead of adding each ingredient to the pot. You’re less likely to have a mishap like way too much seasoning ending up in the chili. Plus, you’re not standing over a hot, steaming pot trying to measure out spices.
Use a lean ground turkey. We use 85/15, which means it’s 85 percent lean and 15 percent fat content. You can use leaner if you wish (like 93/7 which is 93 percent lean and 7 percent fat).
However, do not use turkey breast. We need some fat for flavor and moisture. Turkey breast will not supply us with either.
If you want to make the chili ahead of time to save some time on a busy weeknight do not top with the cornbread. The cornbread mix needs to be made just a few minutes before baking.
If desired, place the casserole dish on a baking sheet just in case it bubbles over.

Instructions

Onions and garlic cooking in a large, blue pot with an off-white inside.

Cook the onions for 4-5 minutes in a large pot, stirring frequently. Then, add the garlic and cook 1 minute while stirring.

Ground turkey and a seasoning mix in a large blue pot with an off-white inside.

Raise the heat to medium-high and immediately add the ground turkey, sprinkle with the prepared seasoning mix and stir well to combine the meat with the onions and spices.

The browned ground turkey in a large blue pot with an off-white interior.

Arrange the turkey into a layer and cook for 3 minutes. Stir and break-up any large pieces, arrange into a layer again and cook for another 3 minutes, or until browned and any liquid rendered has cooked away.

Chicken broth being added to diced tomatoes and red beans in a large blue pot with an off-white interior.

Add the chicken broth, diced tomatoes and red beans to the pot. Bring the liquid to a boil, lower the heat to medium-low, cover the pot and simmer the chili for 30 minutes.

Uncover the pot and cook for an additional 10-20 minutes or until the chili thickens and is saucy, not soupy. Keep an eye on it and stir it often, especially as it starts to thicken. You can see on the side of the pot how much the liquid reduced as it thickened.

An image of the cooked chili, still in the blue pot with a blue and white linen on a white table.

Taste the chili and add salt if needed. As a reference we did not add extra to ours. Let it cool off a little so it’s not simmering and steaming. In the meantime, preheat the oven to 400°F and prepare the cornbread mix following the package directions.

Add the chili to a casserole dish arrange it so that it’s a flat. Top the chili with the cornbread mix and spread it gently without mixing.

The chili in a white casserole dish with cornbread mix being added to the top.

Bake for 15-20 minutes or until the top is golden brown. If your oven has a hotspot, rotate the dish 180 degrees about halfway through the cooking time so the cornbread bakes evenly.

The baked chili cornbread casserole in a white dish with a blue and white striped kitchen towel behind it.

Let the chili casserole rest for 15-20 minutes before serving to let it set.

Serving and storing

The cornbread chili is fantastic on its own, but if you want to dress it up a little, shredded cheddar cheese, sour cream, and hot sauce are all good topping options. Store leftovers in an airtight container in the refrigerator for 3-4 days.

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